Cleanliness in the Kitchen
Most food borne illness is caused by these hard to see living things.
Micro-organisms
Food _____________ affects how quickly bacteria grow.
Temperature
Improperly stored food can cause ____________.
Food spoilage or food borne illness.
Preserve means to _______________.
Prepare food in a way that allows it to be safely stored for later use.
Give an example of why a food may be recalled.
A food is learned to be unsafe.
Why is personal hygiene important when handling food and using cooking spaces? What is one easy thing you can do to be clean when cooking?
Bacteria on your body can be transferred to work surfaces, utensils, and food. 20 second scrub with soap and warm water.
You would use a food thermometer to check the ___________________ temperature of food.
Internal
List two conditions that can cause food spoilage.
Dirt, heat, moisture, air, and light.
Name one of three ways that food can be preserved.
Canning, freezing, drying, pickling.
Name one government group/agency that is responsible to safeguard our food supply.
Food Safety Inspection Service (FSIS)
The Food and Drug Administration (FDA)
The Environmental Protection Agency (EPA)
United States Department of Agriculture (USDA)
Center for Disease Control (CDC) etc.
Tell about two kitchen tasks that can limit the growth of bacteria.
Wash work surfaces and tools, wash tops of cans before opening, use a clean spoon to taste, use separate dish towels for hands and dishes, no pets in the kitchen, wash dish clothes and sponges often, and use pest control.
An appropriate refrigerator temperature is _______degrees F.
40 degrees F
Proper food storage can preserve food's ____________. (name one thing)
Nutrients, flavor, texture, and appearance.
Preserving foods can be enjoyable and it also saves ________________.
Money
Name one of the responsibilities that government groups/agencies are expected to do.
Examine ingredients, test new processing technologies, prevent contamination, protect the food supply, etc.
Tell two steps involved with washing dishes appropriately.
Place dirty dishes to one side of sink, group dishes, presoak if needed, use sudsy hot water to wash, start with glasses, pans are last, air dry or towel dry, carefully wash sharp knives.
You should not thaw frozen food on a counter. Tell one way to thaw or use food that is frozen.
Place in refrigerator inside a closed container. Place food in watertight plastic bag and put in a bowl or sink with cold water. Defrost in a microwave. Skip thawing and cook frozen for a longer time period.
Food should NOT be stored near these areas. (provide 2 answers)
Heat sources, damp areas (under the sink), near chemicals or cleaners, areas prone to pests.
Tell two ways that preserved foods can be effectively used.
Answers will vary. Accept reasonable answers.
What is the GRAS list?
A list of "Generally Recognized As Safe" additives put into food.
Explain the idea of "cross-contamination". (What does it mean, which foods are involved, how do you keep this from happening?)
The spread of harmful bacteria from one food to another. Most common with raw meat, poultry, seafood, and eggs. Keep these foods separate in cart, bags, and refrigerator. Clean counters and cooking tools. Have two cutting boards - one for meats and one for other things.
List the 3 food serving rules.
Keep hot foods hot.
Keep cold foods cold.
Follow the two-hour rule.
Name one of two causes of freezer burn.
Moisture loss caused by improper packaging. Overly long storage in the freezer.
There are many steps involved when preserving food. Explain 2 of them.
Decide - on food choice, how much food, which method to use.
Use - foods in season, clean tools/supplies, high quality food, clean food.
Follow - recipe exactly, all food safety rules, directions
There are accepted levels of pesticides in our food. This "accepted safe level" is called ________.
Tolerance